Nutrition Facts
6 servings
6
Recipe for a very moist rhubarb tart
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This pie is very simple, but the flavor of the rhubarb is present and balanced by the preparation of eggs, sugar, and cream... A delight to taste...
For the dough
250 organic all-purpose flour
125 butter
1 organic egg yolk
5 water
1 pinch salt
For the topping
800 rhubarb
150 powdered sugar
2 organic eggs
125 thick organic sour cream
Directions
1
Peel the rhubarb and cut it into 2 cm pieces. Place them in a bowl with 50 g of sugar. Let it macerate for at least 1 hour.
2
In the meantime, prepare the dough: Cut the butter into pieces so that it softens to room temperature.
3
Sift the flour into a large bowl, add the salt, then the butter and rub it in with your fingertips to achieve a coarse meal. Add the water and the egg yolk, then knead to obtain a smooth dough. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
4
Preheat the oven to 200°C (6/7). Drain the rhubarb in a colander. Roll out the dough and place it in a tart pan lined with parchment paper. Fill with rhubarb and bake in the hot oven for 20 minutes.
5
Beat the eggs and sugar in a bowl, add the cream, mix and pour it all over the tart. Bake again for 20 to 25 minutes until the top is golden.
6
To finish, serve warm or cold according to preferences. ENJOY YOUR MEAL!
Ingredients
For the dough
250 organic all-purpose flour
125 butter
1 organic egg yolk
5 water
1 pinch salt
For the topping
800 rhubarb
150 powdered sugar
2 organic eggs
125 thick organic sour cream
Directions
Directions
1
Peel the rhubarb and cut it into 2 cm pieces. Place them in a bowl with 50 g of sugar. Let it macerate for at least 1 hour.
2
In the meantime, prepare the dough: Cut the butter into pieces so that it softens to room temperature.
3
Sift the flour into a large bowl, add the salt, then the butter and rub it in with your fingertips to achieve a coarse meal. Add the water and the egg yolk, then knead to obtain a smooth dough. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
4
Preheat the oven to 200°C (6/7). Drain the rhubarb in a colander. Roll out the dough and place it in a tart pan lined with parchment paper. Fill with rhubarb and bake in the hot oven for 20 minutes.
5
Beat the eggs and sugar in a bowl, add the cream, mix and pour it all over the tart. Bake again for 20 to 25 minutes until the top is golden.
6
To finish, serve warm or cold according to preferences. ENJOY YOUR MEAL!
Notes
-
Marie
Delicious and easy -
Dan
Simple and delicious -
Bebe
A delight with a scoop of vanilla ice cream.
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